Cheesesteak Pasta Recipe

Ingredients:

1 box of rotini pasta

1 red & green bell pepper

1 small white onion

2 lbs of shaved steak

1 half block of Velveeta cheese

2 cups of Monterey jack cheese

1 1/2 cups of half and half

2 tsp of Better Than Bouillon beef base

Salt

Pepper

Dried oregano

Dried parsley

Steak seasoning

Directions:

Cook the rotini pasta in boiling water for about 7-8 minutes, then drain. Reserve 1 cup of the starchy pasta water and set aside.

Chop the bell peppers and the onion into small, even pieces.

Warm a skillet over medium heat. Add the shaved steak and chopped onions. Season lightly with salt, pepper, steak seasoning, and dried oregano. Cook for 5 minutes.

Once the steak is browned, drain off any excess fat. Stir in the diced bell peppers and the beef bouillon. Continue cooking for 5 more minutes.

For the cheese sauce, place a saucepan over medium-low heat. Pour in the half and half. Gradually stir in the diced Velveeta, mixing until completely melted and smooth. Add the pasta water and blend well.

In a baking dish, layer half of the cooked pasta, sprinkle with Monterey jack cheese, then add a portion of the steak and pepper mixture.

Repeat the layers and finish with a topping of the remaining shredded cheese.

Cover the dish with foil and bake at 400°F for 10-15 minutes. Once done, remove and garnish with dried parsley before serving.